Remembering Paris

It’s official – the rain is here to cover our Pittsburgh hills, the air is crisp and cold, and it has been like this for a few days, now.  You know that autumn is right here, but I haven’t given up yet and I still hope for a few more sunny days.  Unfortunately though, for now, gloomy is written all over our Steel City.  So, to cheer me up a bit and to make our apartment warm and cozy, I’ve decided to bake some goodies.  And what’s better than Madeleines?  
 

I adore Madeleines.  These buttery sweet golden delights remind me of Paris, sitting at a café, slowly sipping my espresso while enjoying, what else, delicious Madeleines.  But this time I’m not only baking Madeleines to remind myself of Paris or to make the apartment warm and cozy, but also for Adrian to bring these pieces of heaven to the Breakfast Sale he has at work, tomorrow.  I told you that Adrian had a Bake Sale at work about two weeks ago, and tomorrow he has a Breakfast Sale.  And I’ve decided that it would be great for him to bring in Honey Madeleines with Toasted Almonds and Amaretto Icing – not your classic Madeleines.

Honey Madeleines with Toasted Almonds and Amaretto Icing

Adapted from Paris Sweets (and Boulangerie-Patisserie Poujauran) by Dorie Greenspan

Yields 16

Ingredients for the Madeleines:

·         ¾ cup (105 grams) all-purpose flour

·         ½ teaspoon (2 grams) double-acting baking powder

·         ¼ cup (30 grams) toasted sliced almonds (toast the almonds for 5-7 minutes in a 350°F oven)

·         2 large eggs, at room temperature

·         1/3 cup (65 grams) sugar

·         1 Tablespoon (30 grams) honey

·         Grated zest from half a lemon

·         2 teaspoons (10 grams) pure vanilla extract

·         5 Tablespoons (2 ½ ounces; 70 grams) unsalted butter; melted and cooled

Ingredients for the Amaretto Icing:

Adapted from Apricot and Nut Cookies with Amaretto Icing by Giada De Laurentiis 

·         1 ¾ cups (260 grams) confectioners’ sugar

·         5-7 Tablespoons (85-100 grams) Amaretto liqueur 

Instructions

Sift together the flour and baking powder.  Whisk in the toasted almonds and keep close at hand.  Working in a mixer fitted with the whisk attachment, beat the eggs and sugar together on a medium-high speed until they thicken and lighten in color, 2 to 4 minutes.  Beat in the honey, lemon zest and vanilla.  Switch to a large rubber spatula and gently fold in the dry ingredients, followed by the melted butter.  Cover the batter with plastic wrap, pressing the wrap against the surface to create an airtight seal, and chill for at least 3 hours, preferably longer – chilling helps the batter develop its characteristic crown, known as the hump and bump.  (The batter can be kept tightly covered in the refrigerator for up to 2 days.)

Center a rack in the oven and preheat the oven to 400°F (200°C).  If your madeleine pan is not nonstick, generously butter it, dust the inside with flour, and tap out the excess.  If the pan is nonstick, you still might want to give it an insurance coating of butter and flour.  If it is silicone, do nothing.  No matter what kind of pan you have, place it on a baking sheet for easy transportability. 

Divide the batter among the molds, filling them almost to the top.  Don’t worry about smoothing the batter, it will even out as it bakes.

Bake large madeleines for 11 to 13 minutes, small ones for 8 to 10 minutes, or until the cookies are puffed and golden and spring back when touched.  Pull the pan from the oven and remove the cookies by either rapping the pan against the counter (the madeleines should drop out) or gently running a butter knife around the edges of the cookies.  Allow the madeleines to cool on a cooling rack.  They can be served ever so slightly warm or at room temperature. 

For the Icing

Place the confectioners’ sugar in a medium mixing bowl.  Gradually whisk in the Amaretto liqueur, until the mixture is of drizzling consistency.  Place the wire rack over a baking sheet.  Using a spoon or fork, drizzle the madeleines with the icing, allowing any excess icing to drip onto the baking sheet.  Allow the icing to set before serving, about 30 minutes. 

The madeleines are sublime!  The toasted almonds give them another level of texture and flavor, and the icing makes them shiny and brings everything together.  They are delightful with my French press coffee and I hope Adrian’s colleagues will also enjoy them at the Breakfast Sale, tomorrow.

Note:  For those of you who enjoy the classics, this is what you have to do to create the perfect classic golden madeleines.

Classic Madeleines

Adpated from Paris Sweets (and Patisserie Lerch) by Dorie Greenspan

Yields 16

Ingredients:

·         ¾ cup (105 grams) all-purpose flour

·         ½ teaspoon (2 grams) double-acting baking powder

·         2 large eggs, at room temperature

·          ½ cup (105 grams) sugar

·         Grated zest from 1 lemon

·         2 teaspoons (10 grams) pure vanilla extract

·         5 Tablespoons (2 ½ ounces; 70 grams) unsalted butter; melted and cooled

Instructions

Sift together the flour and baking powder.  Working in a mixer fitted with the whisk attachment, beat the eggs and sugar together on a medium-high speed until they thicken and lighten in color, 2 to 4 minutes.  Beat in the lemon zest and vanilla.  Switch to a large rubber spatula and gently fold in the dry ingredients, followed by the melted butter.  Cover the batter with plastic wrap, pressing the wrap against the surface to create an airtight seal, and chill for at least 3 hours, preferably longer – chilling helps the batter develop its characteristic crown, known as the hump and bump.  (The batter can be kept tightly covered in the refrigerator for up to 2 days.)

Center a rack in the oven and preheat the oven to 400°F (200°C).  If your madeleine pan is not nonstick, generously butter it, dust the inside with flour, and tap out the excess.  If the pan is nonstick, you still might want to give it an insurance coating of butter and flour.  If it is silicone, do nothing.  No matter what kind of pan you have, place it on a baking sheet for easy transportability. 

Divide the batter among the molds, filling them almost to the top.  Don’t worry about smoothing the batter, it will even out as it bakes.

Bake large madeleines for 11 to 13 minutes, small ones for 8 to 10 minutes, or until the cookies are puffed and golden and spring back when touched.  Pull the pan from the oven and remove the cookies by either rapping the pan against the counter (the madeleines should drop out) or gently running a butter knife around the edges of the cookies.  Allow the madeleines to cool on a cooling rack.  They can be served ever so slightly warm or at room temperature. 

Enjoy!